摘要
建立了食用油脂、油炸食品、干鱼制品、饼干、方便面、速煮米、干果罐头、腌制肉制品等含油食品中抗氧化剂叔丁基对苯二酚(TBHQ)的气相色谱分析方法。样品经粉碎或混匀以石油醚提取油脂后,用甲醇为提取溶剂,漩涡振荡提取充分后取清液经气相色谱分离后用氢火焰离子化检测器检测,根据样品峰面积与标准峰面积比较定量。该方法对TBHQ的检出限为0.002g/kg,相关线性系数r=0.9999,线性范围为0.1mg/mL～2.5mg/mL;相对标准偏差为0.04%。
A GC analytic method for determination tert-butylhydroquinone in fatty food such as fedible grease, fried food, dried fish food, biscuit, instant noodle, instant rice, dried fruit tin and preserved ham was developed. The sample was extracted by methanol after crushing and picking-up oil. The clear liquid was separated by FID and quantified by the ratio of sample area between standard sample area. The determination limit was 0.002g/kg and the relative standard deviation was 0.04%. The range of determination was 0.1 mg/mL - 2.5 mg/mL and the linearity coefficient r was 0. 999 9.
出处
《食品工业》
北大核心
2007年第3期56-57,共2页
The Food Industry
